Smoked Salmon Quesadillas with Creamy Chipotle Sauce Recipe

These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. —Daniel Shemtob, Irvine, California

Nutritional Facts

Directions

In a small bowl, mix the first five ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over.

Place quesadillas on a greased griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned and cheeses are melted. Serve with sauce; top with cilantro.Yield: 3 servings (2/3 cup sauce).

Originally published as Smoked Salmon Quesadillas with Creamy Chipotle Sauce in Taste of Home
June/July 2012, p36

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"The Taste of Home magazine where this was first published mentioned that the recipe is from the Lime Truck. I am a Southern California resident and have often sought out the Lime Truck to sample their delicious recipes. I was excited to try this recipe and it was delicious! My kids want me to make this every Friday in Lent."

"Very different and delicious and the kids liked it too, although without the chipotle sauce (we gave them sour cream on top instead). Besides substituting roasted onion for the shallot I followed the recipe exactly (roasted red pepper in the oven, did not use canned). My only complaint is that with the chopping, mixing, and assembly required, the recipe did take a bit longer for me than what it states."